Delicious crispy pork belly with sriracha glaze accompanied with broccolini, kale and bok choy stir fry greens.
Fantastic ketogenic and paleo dinner, with less than 7 gm net carbs per serving.
Prep Time 15 minutes
Cook Time 20 mins
Sous Vide Time: 19 hrs can be prepared in advance
Servings 4
Ingredients
- 1 kg Pork Belly (freerange preferred)
- 2 tsp Salt
- 2 tsp Ground Pepper
- 1 tbsp Sriracha Chilli Sauce
- 1 bunch Bok Choy
- 1 bunch Kale
- 1 bunch Broccolini
- Melrose Flavour Free Coconut Oil
Instructions
- Cut pork belly into 8 equal cubes and season with salt and pepper
- Prepare for sous vide via preferred method, vacuum or ziplock bag technique
- Set sous vide to 70 deg C and cook for 19 hrs
- When cooked, remove from sous vide bath (if preparing in advance refrigerate still in the bag to maintain juices, this is my preferred method as reabsorbs some of the juices)
- When ready to finish, cut corner of bag and drain juices into cup and set aside.
- Remove pork belly from bag, pat dry, then sprinkle with salt and coat with coconut oil
- Prepare the greens by
- cutting the leafy sections away from the stalks of the bok choy then thinly slice the stalks into matchsticks
- cut the leafy sections away from the stalks of the kale and discard the stalks
- cut the ends off the broccolini
- Place pork belly into air fryer (200 deg C) for or under a hot grill
- Cook until crispy (approx 20 mins in air fryer)
- Whilst pork belly is finishing
- Heat a small pan and add the juices from the bag along with the sriracha
- Reduce till thick
- Meanwhile, heat large pan or wok, and add 1 tbsp coconut oil
- Add bok choy stalks and broccolini and stir fry for 4-5 mins
- Add leafy greens and cook till wilted
- Serve with reduced sriracha juices over pork
- Enjoy
Nutrition per serving (approx calculations)
Calories: 821 cal | Net Carbs 6.9g | Protein: 63g | Fat: 60.7g | Fiber: 3.5g | Sugar: 2.1g